Memoirs and morsels from home and abroad

gearing up but holding on

Despite being the penultimate day of November, yesterday was a stunner. The shining sun against the bright blue sky, usually a harbinger of frigid temperatures, beckoned me out to the fifty degree day. I donned a mere long-sleeved tee and fleece vest, long pants and sneakers. No hat, gloves, scarf or jacket.

I started my walk. A brisk walk. A brisk day. Heading towards the river. Admiring the few remaining flowers adorning my neighbors’ yards, here a yellow rose, there a few hydrangeas holding on to the vestiges of their dusty pink and blue before browning.

Crisscrossing the river, hopping from bridge to bridge, I did everything I could to stay in sunshine. My face chasing the sun like a field of sunflowers, happy when the sun emerged from behind buildings as I walked, and only turning to make my way home when the sun was definitively behind me.

Knowing that the week would be a bit more dreary, I decided to make a hearty meat sauce, similar to a Bolognese, when I got home to fortify me for the next few days.

Bolognese-style Meat Sauce

I have no pretensions of making a true Bolognese sauce, but I got some inspiration to spice up my normal meat sauce with the addition of vegetables and wine.

Prepare the meat: In the same pan, saute ground beef over low until brown, about 7-10 minutes. Add tomato paste and stir well. Then add tomatoes, sauteed vegetables, and red wine.

Simmer and simmer and simmer: Allow the meat and vegetables to simmer over low heat for at least 2 hours, stirring occasionally and adding water if the sauce gets too thick. The liquid should reduce down by about 1/3, leaving you with a thick, rich hearty sauce for your favorite pasta.

Like this:

Related

3 Responses

I can almost taste the “Meat Sauce” by reading the description and looking at the picture! I expect that quality this dish compares “flavorably” to my personal favorite of “Brisket” made with some crust at the edge. And, as I think of this, the “easy does it” would be the perfect desert.

that’s what I made today, I call it Pasta Zarifa because I have added and deleted all kinds of ingredients so its not like the classic anymore, similar but different. Come to Israel, winter doesn’t seem anywhere in sight

About

Hi! I'm Gayle, and here I use my Hebrew name Zahavah. I work front of house in a restaurant where I'm learning the hospitality industry from the ground up. Up until a year ago, I was a health care consultant. Also, I have an MD. Go figure! Thanks for dropping by and joining the conversation.

koshercamembert@gmail.com

Search for:

Want to be the first to read a recipe?

Enter your email address to follow this blog and receive notifications of new posts by email.